Sunday 9 September 2012
Friday 7 September 2012
Crunchy Mashed Potato Bites
Veg-Recipe:Crunchy Mashed Potato Bites
Kids will love these crunchy baked potato bites dipped in ketchup or other favorite sauce. A great way to use leftover mashed potatoes and ham.
Ingredients:
2 cups Very Stiff Mashed Potatoes
2 cups Finely Chopped Cooked Ham
1 cup (4 Ounces) Shredded Swiss Cheese
⅓ cup Mayonnaise
1 tsp Prepared Mustard
½ tsp Salt
¼ tsp Pepper
3½ cups Cornflakes, crushed
Ketchup, or sauce of choice
Directions:
In bowl, combine all ingredients except cornflakes; chill. Heat oven to 350F. Shape chilled mixture into 1-inch balls and roll in crushed cornflakes. Place on well-greased rimmed baking sheet. Bake 20-25 minutes until crispy. Serve hot with ketchup or other favorite dipping sauce.
Helpful Tips:
Different cereals can be used instead of the cornflakes. Kids really love this recipe...1/2 Cup shredded Swiss, Cheddar or Emmathal cheese can be added to the potato mixture. Can be served with any sauce of choice..salad dressings like Blue Cheese, or Ranch go well too!
Veg-Recipe
Tangy Grilled Sweet Potatoes
A sweet-spicy mixture is rubbed over sweet potato slices, grilled, and sprinkled with goat cheese. A nice side dish to grilled meats.
Ingredients:
4 Medium Sweet Potatoes, scrubbed
2 Tbls Butter, melted
1 Tbls Extra Virgin Olive Oil
1 tsp Brown Sugar
1 tsp Salt
¾ tsp Pepper
¾ tsp Chili Powder
½ tsp Cinnamon
¼ tsp Cayenne
4 oz Goat Cheese
Directions:
Microwave pierced potatoes for 4-5 minutes until just tender; cool slightly. Cut into disc shapes about 1/4-inch thick. Brush potatoes with melted butter and oil. Combine brown sugar, salt, pepper, and spices; sprinkle or rub over potatoes. Grill potatoes over medium high heat for 2-3 minutes on each side until grill marks form and potatoes are tender. Sprinkle warm potatoes with crumbled goat cheese.
Helpful Tips:
You do not have to peel the potatoes, just wash and pat dry before microwaving.
Aha Summer Salad
Veg-Recipe
Aha Summer Salad
A great summer salad with an array of colors. Made of salad greens, garden vegetables, broccoli, Mandarin oranges, pineapple, sugary cashews and ramen noodles with an oriental flavored salad dressing.
Ingredients:
4 cups Fresh Broccoli Florets
8 cups Mixed Salad Greens
2 Celery Stalks, chopped
2 Green Onions, chopped
2 Carrots, grated
1× 11 oz can Mandarin Oranges, juice reserved
1× 8 oz can Pineapple Tidbits, juice reserved
¼ cup Honey Roasted Cashews
1 pkg Oriental Ramen Noodles With Seasoning Packet
¼ cup Balsamic Vinaigrette
¼ cup Soy Sauce
1 tsp Sugar
Directions:
In a large salad bowl, mix together the broccoli, salad greens, celery, onions and carrots. Add oranges, pineapple and cashews. Break up the noodles and set aside. Mix the ramen spice packet, vinaigrette, soy sauce, sugar and reserved juices in a small bowl, then pour on salad. Add broken noodles and toss. Serve immediately.
Helpful Tips:
Honey roasted cashews can be found in grocery stores. They are already sugared. Or if preferred, regular cashews can be sugared and toasted in a pan or oven.
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Thursday 6 September 2012
Sunday 2 September 2012
Saturday 1 September 2012
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